How to Make Chicken Alfredo

Everyone should learn how to make chicken Alfredo. Why? It's a classic Italian recipe, its creamy richness is irresistible, and even the picky eaters in your family (you know, the ones who are in the phase of only eating "white" food?) will love it. In fact, that's sort of how Alfredo sauce was invented: Italian chef Alfredo di Lelio created the sauce to appeal to his pregnant wife who had lost her appetite for most foods. It soon became a top seller at his restaurant, Alfredo alla Scrofa. The restaurant, located in Rome, is still doing business today, and still serves their signature Alfredo sauce over chicken and pasta.
While you can absolutely poach or saute your own chicken, this recipe is particularly friendly for busy moms because it calls for canned chicken breast in water which cuts down on the time you would be poaching or sauteing the chicken. The whole recipe is ready in about 10 minutes.

-Hey everybody, it's Chef Lovely, and today we are going
to make Chicken Pasta Alfredo, so here are the ingredients:
4 ounces cream cheese, cut into cubes; 1-1/2 cups of
milk; 3/4 cups of grated parmesan cheese; 1 can premium
1 white chunk chicken breast in the water, drained; 1
cup frozen peas, thawed; 1/2 of a 1-pound package fettuccine,
cooked and drained, that's about 4-1/2 cups. So, let's get
started on this Chicken Pasta Alfredo. First things first, I'm
gonna heat up my saute pan, medium heat, just like
this, fantastic, step 1 done. Next thing, we're gonna add
in our cream cheese. Now, here's a Chef Lovely tip.
Don't walk away. We're gonna stir this constantly. We don't
want our milk to boil over, and then miss up
or entire stove. Nobody wants to be in the kitchen
cleaning. We rather eat and enjoy with our friends and
family. So, we're gonna stir this constantly, and then when
it's all melting and combined, we're gonna go in with
our parmesan cheese. The parmesan cheese is going to thicken
it up, and of course it's gonna add tons and
tons of flavor. So, let's get started. I'm gonna go
in with my milk, take your time, and then we
have our cream cheese. This is gonna add body. It's
gonna add flavor. It's gonna thicken our sauce, and it's
gonna be that classic Alfredo that we all know and
enjoy. So, slowly take your time. As the pan gets
little bit warmer, the cream cheese is gonna start to
melt and in the beginning is gonna look a little
weird. It's gonna look like cottage cheese and liquid, but
don't afraid that's okay. What we wanna do is melt
everything down, and then in a few minutes, you're gonna
see this all going to come together nice and smooth.
So, let's keep on mixing here, keeping eye on it.
Don't wanna rush it, so take your time. Fantastic, so
for another few minute, we're gonna let these creams together
in completely melt. When we come back, I'm gonna show
you how we're gonna add in our parmesan cheese, make
our sauce, add in all our wonderful ingredients, and we're
gonna be eating in no time. Okay, as you can
see, our cream cheese has completely melted. It's made a
nice smooth sauce. So, let's go in with our parmesan
cheese. I wanna save a little bit for the end
of little garnish, and let's go ahead and mix this
in well, and as you can see, it's getting nice
and thick, creamy, delicious, just right here. Okay, next step,
I wanna go ahead and I wanna add in my
chicken. Let's just put that in. We're gonna add our
peas. These have been thawed up. So we're adding some
color and some sweetness, and we're gonna go in with
our fettuccine just like that. Now, I'm gonna use a
pair tongs. It's gonna help me out and I'm just
going to coat all these beautiful sauce with our peas
and our chicken until it's evenly distributed. This is going
to be fantastic. And what's great about this dish, the
longer it sits, the better it's gonna taste. So, have
it on dinner for Sunday, gonna take it's a lunch
on Tuesday, and it's gonna be even better. Okay, so
there we go, and as you can see, it's nice
and thick, and all we're doing is heating up that
pasta. We're heating up our chicken and our peas. Look
at that how gorgeous. Okay. So, as you can see,
it's really simple and it's really easy. So, guess what,
what it's time to eat up, to plate this dish
up. So here we go, we have a plate here.
We're gonna turn off the heat, and I'm gonna go
in some of these beautiful, beautiful pasta here. Look at
that, I think I should add a little bit more
making sure we got a little bit if everything all
of our ingredients on the plate just like that, yum,
yum, yum. Fantastic, okay, remember that little bit of parmesan
cheese that I saved. We're gonna right on top just
like that adding more of that nutty, cheesy flavor from
our parmesan just like that and look at that creamy,
rich, delicious for any day of the week, and this
is how you make Chicken Pasta Alfredo.